Introduction

This Chocolate Truffle Tart is a decadent dessert that’s both gluten-free and dairy-free, perfect for those with dietary restrictions. Rich, creamy, and smooth, it delivers a luxurious chocolate experience in every bite.

A rich chocolate tart is shown with a large round shape, featuring a thick, smooth, and shiny dark chocolate top layer. Below the top is a dense, creamy milk chocolate filling, which sits above a firm, crumbly chocolate crust forming the base and sides of the tart. One slice is cut and placed on a white plate with small brown spots, accompanied by a silver fork on the right side of the slice. The whole tart rests on a white marbled surface in the background, with a soft, neutral tone behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups almond flour
3 tablespoons raw cacao
3 tablespoons coconut oil
2 tablespoons maple syrup
1/4 teaspoon salt
13.5 ounces full-fat coconut milk (with 2 tablespoons set aside for glaze)
10 ounces bittersweet chocolate
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons coconut milk (taken from can above)
2 ounces bittersweet chocolate (for glaze)
1 teaspoon maple syrup (for glaze)
1 tablespoon water (for glaze)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Stir together all crust ingredients (almond flour, raw cacao, coconut oil, maple syrup, and salt) in a medium bowl until well mixed and sticky. Use your fingers to press the mixture into the bottom and up the sides of a 9-inch tart pan. Puncture the bottom with a fork in three spots.
Step 3: Bake the crust for 10-12 minutes or until it starts to firm. Remove and cool on a wire rack.
Step 4: To make the ganache, heat the coconut milk in a small pot until it simmers. Turn off the heat and add the bittersweet chocolate, stirring until smooth. Let it cool for 10 minutes.
Step 5: In a small bowl, whisk the eggs with vanilla extract and salt. Add this to the cooled chocolate mixture and stir to combine.
Step 6: Pour the ganache filling into the crust and bake for 20-25 minutes. The center should still be wobbly but the edges should be firm. Remove from oven and cool in the pan on a wire rack for 30 minutes, then refrigerate for another 30 minutes.
Step 7: For the glaze, heat the 2 tablespoons of coconut milk, maple syrup, and water in a small pot over medium heat. Turn off the heat and stir in the 2 ounces of bittersweet chocolate until melted. Alternatively, melt all ingredients in a small bowl in the microwave in 15-second increments, stirring until smooth.
Step 8: Pour the glaze over the tart, tilting the pan to spread it evenly. Let the glaze set for 30 minutes before serving.

Tips & Variations

For extra crunch, sprinkle toasted chopped nuts on top before adding the glaze.
Use dark chocolate instead of bittersweet for a slightly sweeter tart.
Ensure eggs are at room temperature to help the ganache set smoothly.

Storage

Store the tart covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 10 minutes to soften slightly. The tart can also be frozen for up to 1 month; thaw overnight in the refrigerator and apply glaze just before serving.

How to Serve

A smooth dark chocolate tart with one visible layer, consisting of a rich glossy chocolate filling that covers the entire top, set inside a thick, firm-looking chocolate crust with ridged edges. The tart is placed on a white marble board with soft grey veining, and in the blurred background, there are stacked white plates and forks along with a silver utensil resting nearby. The overall look is simple, clean, and elegant. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart vegan?

This recipe contains eggs, which are essential for the ganache setting. To make it vegan, you would need to substitute eggs with a vegan alternative like aquafaba or silken tofu, but the texture may differ.

What can I use instead of almond flour?

You can substitute almond flour with another finely ground nut flour like hazelnut or cashew flour. Avoid using gluten-containing flours to keep it gluten-free.